Cheese and curd cookies
4 servings
125 minutes
Recipe taken from the magazine "1000 tips for the cook.
Calories727kcal
Proteins27.9grams
Fats36.6grams
Carbohydrates72.7grams
Wheat flour
200
g
Polenta (cornmeal)
200
g
Curd cheese (tvorog)
300
g
Sour cream
100
g
Vegetable oil
80
ml
Garlic
3
clove
Hard cheese
100
g
Ground paprika
2
tsp
Dried rosemary
1
tsp
Butter
to taste
1
Mix cottage cheese with sour cream, vegetable oil, minced garlic, salt, 1 teaspoon of paprika, and rosemary.
- Curd cheese (tvorog): 300 g
- Sour cream: 100 g
- Vegetable oil: 80 ml
- Garlic: 3 cloves
- Ground paprika: 2 teaspoons
- Dried rosemary: 1 teaspoon
2
Mix the sifted flour with the polenta.
- Wheat flour: 200 g
- Polenta (cornmeal): 200 g
- Baking powder (raising agent): 1 teaspoon
3
Combine two masses to knead an elastic, non-sticky dough.
4
Put in the freezer for 15 minutes.
5
Grate the cheese on a coarse grater and mix it with the remaining paprika.
- Hard cheese: 100 g
- Ground paprika: 2 teaspoons
6
Roll the dough into a sheet 0.5 cm thick.
7
Use a glass to cut circles.
8
Place 1 teaspoon of cheese filling on each circle and fold in half.
9
Transfer the prepared cookies to a greased baking sheet.
- Butter: to taste
10
Place the remaining filling on top.
11
Preheat the oven to 190 degrees and bake for 20-25 minutes.
